Results 31 to 40 of about 21,485 (264)

Analysis of the Quality of Commercial Specified Wheat Flour in China

Liang you shipin ke-ji
In order to investigate the quality status of specified wheat flour in China, 93 wheat flour samples from 39 brands in Henan, Hebei, Shandong, and other regions were collected.
HONG Yu, SUN Hui, CHANG Liu, DUAN Xiao-liang, WU Hai-bin, ZHOU Gui-ying, LIU Hui   +6 more
doaj   +1 more source

Identification and validation of novel loci associated with wheat quality through a genome-wide association study

Journal of Integrative Agriculture, 2022
Understanding the genetic basis of quality-related traits contributes to the improvement of grain protein concentration (GPC), grain starch concentration (GSC), and wet gluten concentration (WGC) in wheat.
Zhi-en PU, Xue-ling YE, Yang LI, Bing-xin SHI, Zhu GUO, Shou-fen DAI, Jian MA, Ze-hou LIU, Yun-feng JIANG, Wei LI, Qian-tao JIANG, Guo-yue CHEN, Yu-ming WEI, You-liang ZHENG   +13 more
doaj   +1 more source

Edible and Recyclable Gelatin‐Based Electronics for High‐Precision Health and Environmental Monitoring

Advanced Science, EarlyView.
An edible and recyclable composite film composed of gelatin and activated charcoal is presented for multifunctional health and environmental monitoring. The edible films exhibit tuneable mechanical and electrical properties, along with multimodal sensing capabilities for strain, humidity, and temperature. The composite film is degradable and recyclable,
Ming Dong, Pietro Cataldi, Han Zhang, Emiliano Bilotti, Conor Boland, Athanassia Athanassiou, Dimitrios G. Papageorgiou   +6 more
wiley   +1 more source

Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake

Liang you shipin ke-ji
In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected.
LI Yi, TIAN Xiao-hong, WANG Jia-ya, JIANG Ping, TAN Bin   +4 more
doaj   +1 more source

Research Progress on Preparation and Functional Activity of Corn Polypeptides

Shipin gongye ke-ji, 2022
Corn gluten meal is a major by-product of corn wet-milling process in the starch industry. The low water solubility and deficiency of essential amino acids of corn gluten meal limits its application in the food industry, while corn polypeptides after ...
Yunliang LI, Xiaojing WANG, Siyu RUAN, Xiaoshuang LIU, Yaxuan XU, Shanfen HUANG, Haile MA   +6 more
doaj   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine‐Tunes Wheat Flour Gluten Properties to Improve Cookie‐Making Quality

Advanced Science, EarlyView.
Dual genetic strategies for improving wheat processing quality by regulating purothionin accumulation to modulate gluten quantity and quality. The first strategy involves targeting signal peptide (SP) cleavage sites (e.g., through mutation) to indirectly reduce gluten content, thereby disrupting gluten network formation.
Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang, Jinkun Du, Mingming Xin, Zhaorong Hu, Jie Liu, Zhongfu Ni, Qixin Sun, Yingyin Yao   +16 more
wiley   +1 more source

Diversifying cereal production [PDF]

, 2007
Modern cereal production has reached a stage of homogeneity, where both environment, nutrition and culinary quality suffers. In order to increase cereal diversity, projects have started investigating heritage varieties, and varieties and species with ...
Borgen, Anders
core  

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Evaluation of winter bread wheat (Triticum aestivum L.) varieties based on grain quality indicators

Наукові доповіді Національного університету біоресурсів і природокористування України
Increasing the gross yield of high-quality grain requires the improvement of breeding programmes through their continuous enrichment with new genetic plasma.
I. Pravdziva, N. Khoroshko
doaj   +1 more source

Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Foods, 2019
An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (
Georgiana Gabriela Codină, Adriana Dabija, Mircea Oroian   +2 more
doaj   +1 more source